Zwetschgenkuchen - Plum Cake
"This is a classic German pastry and a delicious way to use all the plums that ripen in late summer. Actually a cross between a tart and a cake, the baked red plums give the treat a rosy appearance. Not an overly sweet dessert, it should be served with lots of fresh whipped cream."
photo by wizkid
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄2 cup margarine or 1/2 cup butter
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon grated lemon, rind of
- 1⁄4 teaspoon ground mace
- 1 egg, beaten
- 2 tablespoons cold water
-
Topping
- 2 lbs purple plums or 2 lbs red plums, halved and pitted (about 5 cups)
- 3⁄4 cup sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1⁄4 cup slivered almonds
directions
- Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
- Mix egg and water; stir into flour mixture.
- Gather pastry into a ball; knead just until smooth, 5 or 6 times.
- Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches.
- Place plum halves cut sides down and overlapping slightly in pastry-lined pan.
- Mix sugar, flour and cinnamon; sprinkle over plums.
- Sprinkle with almonds.
- Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.
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Reviews
-
This was demolished at our house. It was fun to make (had to substitute allspice for the mace), and it was a great way to use the too-many plums I'd bought. I like this recipe better than some other plum tarts because it uses so many plums you get plum flavor, instead of the usual sugar taste. All the skinnys in the fam enjoyed it with lots of lightly sweetened whipped cream. Thanks Julesong for a terrific post. -
I have a plum tree, and therefore was very keen to find a recipie using plums. I luckily found this, it is lovely. We have been sitting in the garden around a lit fire, and my friends have all had a slice of this, they thought it was wonderful, not too sweet, but very tasty. I am keeping this for sure. Thanks for posting it.
Tweaks
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This was demolished at our house. It was fun to make (had to substitute allspice for the mace), and it was a great way to use the too-many plums I'd bought. I like this recipe better than some other plum tarts because it uses so many plums you get plum flavor, instead of the usual sugar taste. All the skinnys in the fam enjoyed it with lots of lightly sweetened whipped cream. Thanks Julesong for a terrific post.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
